![]() It is a wonderful way to add some greens as part of a very simple dinner with foods such as bread, roast potatoes, and rice and beans. To add a bit more kick, you can add some peppers (either dried, sliced fresh peppers, or pepper flakes) into the hot oil to spice things up. Then you can serve it with a Western-style main dish such as roast chicken or beef. You can tweak this recipe slightly, if you like, by using olive oil. Then finish it up with the hot oil at the end and serve the greens with the rest of your dinner. Then prepare your main and any other dishes you want to serve. You can prepare the greens ahead of time and set them aside. The easiest way to prepare a full Chinese dinner is to serve this dish on the side, along with your main dish, a soup, and some rice. Now that you’ve learned the essence of this Chinese greens recipe, you can pair it with all kinds of meals because the flavors pair easily with many types of cuisine. Once the garlic turns golden brown, it will be cooked further by the residual heat even after you turn off the heat, and it might overcook and turn bitter. Although you might be tempted to get all the garlic golden, it’s totally fine if it cooks slightly unevenly. It’s important to stir the oil constantly so the garlic browns relatively evenly. The garlic will turn golden very quickly in the hot oil. Do not skip this step, or else your dish will be diluted. You can even use paper towels to speed up the drying process. It’s important to gently squeeze out the excess water and let them sit in a colander to dry before plating them. The blanched vegetables will be logged with water. Dry the vegetables before adding the seasonings.But it is totally fine if you skip this step. This method helps a lot, especially when you need to prepare the vegetables ahead of time for a party and serve them later. This will help the vegetables stay very green because the oil will coat the vegetables to protect them from oxidation. Add a pinch of salt and a few drops of vegetable oil to the blanching liquid.Cooking notesĪ few things to help you prepare better Chinese greens: That’s why my mom will grab a few types of Chinese greens and cook this dish a few times during the week. When you use the same method to prepare those vegetables, they will turn out tasty yet with different flavor profiles. If you cannot easily find Chinese greens, many other types of vegetables work great as well: My mom uses this method to prepare many types of Chinese greens, such as: The best part of this easy Chinese greens recipe is, you can use this method for many types of vegetables. The crispy garlic and soy sauce pair so well and give the green veggies just enough seasoning, so that their true taste shines. The blanched greens will be quickly cooked by the hot oil, creating a richer flavor. Immediately drizzle the sizzling garlic oil over the vegetables.Heat the oil in a small saucepan, add the garlic, and cook until golden.The easiest Chinese greens recipeĪll you need is four ingredients – green leafy vegetables, peanut oil (any other neutral oil works as well), garlic, and soy sauce. Since she learned the method from a friend many years ago, she has been using it several times a week to add a delicious side dish to our dinner table. If I asked my mom to choose some of her favorite dishes for daily meals, this super-easy Chinese greens recipe would rank in the top three. All you need is four ingredients and 10 minutes to serve a delicious and healthy side dish with your Chinese dinner. Introducing a super-fast and easy Chinese greens recipe that helps you prepare many types of green leafy vegetables.
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